How to make Ranch Chicken Thighs
- cook TIME 43 mins
- prep TIME 7 mins
- total TIME 50 mins
Ingredients (13)
- 22 oz skin-on bone-in chicken thighs
- 3 oz red cabbage shredded
- 3 oz white cabbage shredded
- 2 oz carrot grated
- 1 tsp fresh dill
- 2 tbsp parsley chopped
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 tsp onion powder
- 1 tbsp olive oil
- 1/2 tsp salt
- 3 tbsp Japanese mayonnaise
- 1 tbsp plain Greek yogurt
INSTRUCTIONS
Preparations:
Grate the carrot: Peel the carrot and slice off its top. Stand a grater on your cutting board, and run the carrot against it.
Slice the cabbage: Half the vegetable right down the middle. Remove the core on each half by making two diagonal incisions on the sides. Lay the half flat, and make 1/8" slices to have thin cabbage shreds.
Finely chop the parsley.
Cook:
Score the chicken: On a cutting board, make 4 to 5 cuts into each chicken thigh for quicker cooking time and better flavor absorption.
Marinate the chicken: In a large bowl, add 22 oz skin-on bone-in chicken thighs, 1 tsp garlic powder, 2 tbsp fresh parsley, 1/2 tsp ground black pepper, 1/2 tsp onion powder, 1 tbsp olive oil, 1/2 tsp salt, and 1 tsp fresh dill. Toss to coat evenly and let sit for 5 minutes.
Make the salad: In a large mixing bowl, add 3 oz red cabbage, 3 oz white cabbage, 2 oz carrot, 1 tbsp plain Greek yogurt, and 3 tbsp Japanese mayonnaise. Give it a good toss.
Bake the chicken: Place the marinated chicken thighs on a parchment-lined sheet and bake in a preheated oven at 410 °F for 35 minutes, then remove from the heat.
Serve the chicken with the salad and enjoy!
